cook's profile


Robb M.
 
Home Town: Houston, Texas, USA
Living In: Spring, Texas, USA
Member Since: Nov. 2007
Cooking Level: Beginning
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean
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About this Cook
I learned to cook out of necessity, living the bachelor life with my three best friends and significant others. It was a great time but difficult to feed that many people with anything other than pizza, which gets expensive. Once I married my beautiful wife, she took over the cooking until she was six months pregnant and I began to search out health, mouthwatering foods to prepare for us at home. AllRecipes was a beacon in the hungry night and spurred me forward in my unknown passion for culinary arts.
My favorite things to cook
Anything new or exciting, I love trying new recipes from all over.
My favorite family cooking traditions
Anything Grilled. I have never eaten a steak, grilled chicken, or pork that could come even close to the taste of what my family cooks at home.
My cooking triumphs
None I would call triumphs yet, still working on following the recipe, maybe one day.
My cooking tragedies
Thai Red Curry Chicken, even the dogs didn't want to eat it, and they will eat a tennis ball.
Recipe Reviews 25 reviews
Peanut Butter Oatmeal Cookies
Being on a diet I had a sweet tooth and wanted to eat something sweet. I used butter instead of shortening, splenda brown sugar blend, instead of brown sugar, and low fat peanut butter. I found these cookies to be excellent considering the ingredients and the ease to make.

3 users found this review helpful
Reviewed On: Feb. 18, 2008
Oven Brown Rice
This was excellent! I made a few changes as other reviewers suggested. I used 2 tbsp. olive oil and omitted the butter. I used 2 Tbl. minced garlic and about a tsp seasalt. I used 2 cups of low sodium beef broth cooked it for 1 1/2 hours (uncovered) at 350. My family loved the rice, and I love a healthy alternative to white rice, and very simple. I served this with Super Spicy Mongolian Beef (from this site) and it was an instant hit.

0 users found this review helpful
Reviewed On: Feb. 14, 2008
Super-Simple, Super-Spicy Mongolian Beef
This was awesome. I marinated the meat for 24 hours. Instead of red pepper flakes I used 1 Tbl of Mongolian Fire Oil, which added a hint of fire but nothing you need a drink close by for. I also cooked half a white onion, half a red onion, 1/2 a cup of left over red bell pepper and some julienned carrots. Cooked the Onions and Peppers separately in a Tbl. Sesame oil and a Tbl. of Mongolian Fire oil (found in the Asian section of your local grocery) and a Tsp of minced garlic. I used sirloin instead cutting into thin strips. Mixed the Veggies back in at the end and then served it over Oven Brown Rice (found on this side). I have an excellent local Mongolian restaurant we love, sad to say I can now make it better, cheaper, and faster at home. This dish is defiantly going into the dinner rotation!

7 users found this review helpful
Reviewed On: Feb. 14, 2008
 
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